Preparation

Clean mushrooms with a mushroom brush or paper towel and finely chop. Heat 2 tablespoons butter with olive oil in a large saute pan. Add mushrooms and heat for a few minutes until mushrooms soften. Season mushrooms with sea salt and pepper and pour into a bowl and set aside. Using same saute pan, melt 2 more tablespoons of butter and add the sweet onion which has been finely chopped. Saute until golden. Add rice and leave for a few minutes so that the flavors marry. Stir the wine into the rice and cook until evaporated. Once evaporated, slowly add the stock one laddle full at a time, making sure to stir the rice until stock is evaporated before adding another laddle of stock. Continue adding the stock until all of the stock is used and the rice has absorbed all of the liquid and is almost cooked. Add the mushrooms with their liquid. Finely chop the parsley and garlic and add to risotto. Stir the remaining two tablespoons of butter into the risotto. Cover rice for two minutes. Remove from heat and grate the cheese over the risotto. Stir the cheese into the rice. Place the rice in a heated serving bowl and serve immediately.

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